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Wednesday, May 2, 2012

Carrot Capsicum & Potato Curry

Most vegetable side dishes I make will get an "Its SPICY!" from my little one, regardless of whether its actually spicy or not. That comment is usually his way of saying "I don't want to eat this"! I can't complain too much though, he actually likes many vegetables that kids normally don't. He just is moody about eating them though.

But this particular curry is something he loves.First of all it has potatoes - I mean let's face it, though we moms don't usually think of "potato" when we talk vegetables and kids, it is a vegetable and who doesn't like potatoes - right? Secondly, the sweetness from the carrots makes it impossible to say "spicy"!

As far as I am concerned, the fragrance of the onions and capsicum cooking along with the sambar powder is all I need!

Here goes the recipe...

Preparation & Cooking: 20 minutes                Serves: 2-3
Ingredients:
Onions - 1 small, chopped
Capsicum - 1 medium, diced
Carrots - 3 medium, cut into thin rounds
Potato - 1 medium, diced
Mustard Seeds - ½ teaspoon
Urad/Black Gram  Dal - ½ teaspoon
Asafoetida/Hing - a pinch
Turmeric/Haldi Powder - ½ teaspoon
Sambar Powder - 1 teaspoon
Salt - to taste
Oil - 1 tablespoon

Method:
  • Heat the oil and add the mustard seeds, urad dal and asafoetida.
  • When the mustard seeds crackle, add the onions and saute till the turn translucent, then add in the turmeric powder, sambar powder and salt .
  • Now add in the capsicum and let it cook for a couple of minutes.
  • Next add in the potato and carrots along with a little water and cover and cook for about 5-6 minutes, till the vegetables get cooked properly and the water evaporates.

This colorful preparation goes well with phulkas.


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